Thursday, June 27, 2013
Cooking the Cow: Easy steak for a crowd
Grab a round steak and try this marinade from Dinner a Love Story.
Here are my steaks, which will defrost in the marinade over the next few days. A delicious meal, half made, in the fridge, feels like such a luxury. Even if I've done the prep myself.
I used garlic chives because they grow like weeds in our yard. And garlic + garlic? Why not?
Because our steaks are grassfed, they can be tough. A long marinade and short cooking time can help with that. Grill until rare (we've found this is 3-4 minutes a side), rest five minutes, and then slice as thinly as you can. A serrated knife works well.
A tangle of steak slices on a big platter, just red at the hearts, will wake up the most jaded barbecue guests, as we found when three of our steaks were devoured in about as many minutes.
We serve this with grilled veggie salads and pan of crispy Greek potatoes.
Leftovers are fantastic in sandwiches or cut up into slivers for fritattas, chilequiles, omelets...